How to Roast Rhubarb.

- Preheat the oven to 190C.
- Rinse the rhubarb stalks under cool running water. Pat them dry with a paper towel.
- Place the rhubarb horizontally on a cutting board and chop the stalks into 1/2-inch pieces.
- Transfer the chopped rhubarb pieces to a roasting pan that has already been sprayed with nonstick cooking spray.
- Spread the rhubarb chunks into a single, even layer.
- Sprinkle the rhubarb with 1 or 2 tablespoons of sugar.
- Place the roasting pan into the preheated oven and roast the rhubarb until it's soft, which takes about 20 to 25 minutes.
- Remove the roasting pan from the oven and allow the rhubarb to cool slightly before eating it or adding it to a recipe.

Tip:
Add fruit juice to the roasting pan along with the sugar.
The juice will infuse the rhubarb with additional flavor.
Orange, apple, grape or cranberry varieties make tasty options.
Use 100-percent fruit juice because it doesn't contain added sugar.

Roast the rhubarb with other fresh fruits to sweeten the taste.
Try raspberries, blueberries, strawberries or apples.
Combine the roasted rhubarb with fresh strawberries and use the combination as a tasty filling for a pie.
Serve grilled meat, such as steak or pork chops, with roasted rhubarb as a topping.
Add skinless, boneless chicken breasts to the pan with the rhubarb. You'll probably have to roast the dish closer to 25 minutes if you add the chicken to make sure it's cooked thoroughly.
Stir roasted rhubarb into cooked lentils or brown rice for a flavor boost.
Warning: Don't overcook the rhubarb, otherwise it will get mushy and lose its flavor.

Roasted Rhubarb, So Good Over Ice Cream.